Sunday, January 30, 2011

Easy Roasted Veggies

One of my favorite go-to sides is roasted vegetables.  So easy and so flavorful! This is perfect way to get your veggies into your day.

My favorite roasted veggie "mix" is a combination of zucchini, mushrooms, garlic, onions and Roma tomatoes.  You can use any vegetable really...potatoes, asparagus, etc.  Cooking times may vary depending on the vegetable, but generally the directions below are accurate for most varieties.

1. Preheat oven to 450 degrees Farenheit.

2. Chop selected vegetables to be about 1/4" to 1/2" thick.

3. In a mixing bowl, combine vegetables and drizzle with extra virgin olive oil.  Gently mix to coat.

4. Season with salt and pepper (& other herbs, if desired).  Gently mix again.

5. Spread evenly in a roasting pan (I use my Pampered Chef Stoneware Bake Pan).  Make sure it's a single layer and the pan is not over-crowded. If so, vegetables will steam instead of roast.

6. Allow to roast in oven for 25-30 minutes, checking occasionally. They are ready when just beginning to brown and carmelize.  Sometimes, I broil them at the last minute for just a few seconds so they crisp up a little.

These are delicious as a simple side.  But, tonight I tossed them with some whole wheat rotini, feta cheese and a little more olive oil.  For lunch tomorrow, I will wrap the cold, left-over vegetables in a tortilla with a little hummus for a tasty and health lunch!

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